Rigatoni With Eggplant and Dried Tomato Pesto

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“Got this from bhg.com - Better Homes and Gardens website. Check it out...they have some great recipes! This is a good vegetarian pasta dish. (Makes 6 to 8 side-dish servings or 4 main-dish servings.)”

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people discussing

Top Review by

This pasta is super good. The eggplant is the real star here. I wouldn't skip the goat cheese in it either, it makes this symphony sing. I used a third the oil and basil instead of parsley since we were out, and I definitely recommend it, it pairs really well. I roasted the eggplant halves 30 minutes. We added a little more sun dried tomato to our plates. I think you could probably double the pasta, the eggplant makes a lot of sauce!

Top Review by

3

people discussing

This pasta is super good. The eggplant is the real star here. I wouldn't skip the goat cheese in it either, it makes this symphony sing. I used a third the oil and basil instead of parsley since we were out, and I definitely recommend it, it pairs really well. I roasted the eggplant halves 30 minutes. We added a little more sun dried tomato to our plates. I think you could probably double the pasta, the eggplant makes a lot of sauce!

Directions

Cut onion into 8 wedges. Place in a 13x9x2-inch baking pan; brush with 1 tablespoon of the olive oil. Roast in a 425 degree F oven for 10 minutes.

Cut stem end off eggplant; discard. Cut eggplant in half lengthwise. Brush with remaining olive oil. Stir onion; place eggplant in pan, cut sides down. Continue roasting for 15 minutes more or until onion is golden brown and eggplant is just tender.